Curry…

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This topic contains 6 replies, has 6 voices, and was last updated by  EvilGrin 1 day, 18 hours ago.

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  • #48770

    Kathleen
    Member

    I need to know if there is any difference between Korean and Japanese Curry? If there is any special Korean curry how is it different…

    (also, i made my boyfriend Japanese curry last night. He said that Kimchi is perfect with curry..

    I ate a lot of kimchi I really like it)

    #51935

    ajma417
    Participant

    From what I remember, I think Japanese curry is a little bit more watery than Korean.. I’m not sure exactly though, I only had Japanese curry once at a Restaurant in Little Tokyo in LA…

    I use S&B Curry, and that’s what my mom and grandma always used to use~~ :)

    I hope this helps~~

    And yes~ I agree~~ Nothing goes as well with curry as Kim-Chee!! :)

    #51936

    Kathleen
    Member

    Yeah. My fiancee says kimchi is perfect with curry, perfect balance ^^

    #51937

    Pure_Hapa
    Member

    It’s the same – made by the same companies like S&B. They are just blocks of pre-made curry spice mixtures. Unlike Indian curry dishes, Korean and Japanese like milder, sweeter curry. Kids like it so you’ll find many moms make it for the kids.

    I find that even if you like Indian style curries, these pre-made curry blocks are convenient to have in the pantry and jump-start your curry sauce, which I add to with hot peppers, fresh ginger and garlic, and sometimes coconut milk.

    #51938

    Mapanggulo
    Member

    All this curry talk is making me miss CoCo’s in Japan…too bad the nearest one (I know of) is in Hawaii

    #63909

    Maangchi
    Keymaster

    I haven’t had Japanese curry rice yet but I’m interested in tasting it someday. I posted Korean style curry rice recipe yesterday. http://www.maangchi.com/recipe/curry-rice

    #63971

    EvilGrin
    Participant

    I got a package of the Ottogi medium curry powder the other day. Sodium is very high but i will give it a try. Curry powder is very simple to make from scratch.

    Japanese curry is likely very similar to Korean. I normally get S&B Golden curry roux. It looks like a chocolate bar. You use it in a similar way. Cook meat and veggies first, add water or stock then add the curry near the end.

    It goes well with many types of rice. Short grain and Jasmine though are my favorites for curry rice.

    Coconut milk or powder also goes very well with curry instead of water or stock.

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